The Asian Vegan Kitchen : Authentic and Appetizing Dishes from a Continent of Rich Flavors. This item is unavailable.
358 ratings by Goodreads
Language: English
Published by Kodansha America, Incorporated, 2008
- First Edition
- Softcover
- Used
Seller: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
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Unavailable
Softcover
Condition: Used - Good
US$ 6.92
Item description from seller
Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Seller Inventory # 4586866-6
- Title
- The Asian Vegan Kitchen : Authentic and Appetizing Dishes from a Continent of Rich Flavors
- Author
- Parekh, Hema
- Publisher
- Kodansha America, Incorporated
- Publication year
- 2008
- Condition
- Good
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 477003069X
- ISBN 13
- 9784770030696
- Edition
- 1st Edition.
- Item weight
- 0.814 pounds
- Dimensions
- N/A
The Asian Vegan Kitchen is a collection of recipes from across Asia, featuring the spices and the many tasty ingredients that have made these cuisines popular world-wide. It caters to the growing segment of people of all ages who have chosen to eschew animal products, yet still want to add some global spice and excitement to their diet.
There is one big difference between this and many other vegan cookbooks. These dishes do not use replacement ingredients for traditional recipes. Instead, author Hema Parekh - a noted teacher of vegetarian cooking styles in Tokyo - has selected recipes that were traditionally vegetarian, and have been enjoyed by diners for decades, even centuries. In doing so, she has had to make only minor changes, if any, for these recipes to be deliciously appealing to everyone: vegan, vegetarian or otherwise.
Over 200 dishes have been selected to cover a wide variety of tastes. Here readers will find vegan-ready recipes for everything from Japanss sushi to northern Indian curries, from Vietnamese spring rolls, to red-hot tofu, Chinese-style. Soups, noodle dishes and some desserts are also included.
The recipes are simple, with detailed explanations. Also included are over 50 mouth-watering photos and a comprehensive glossary.
Vegan cooking just became a lot more interesting.
A long-time vegetarian, Hema Parekh has been teaching vegetarian cooking in Tokyo for almost twenty years. She has written two popular books on vegetarian cooking in Japanese A Touch of Spice and Indian Vegetarian Cooking and is working on a third.
Parekh has lived in Japan for 27 years.
There is one big difference between this and many other vegan cookbooks. These dishes do not use replacement ingredients for traditional recipes. Instead, author Hema Parekh - a noted teacher of vegetarian cooking styles in Tokyo - has selected recipes that were traditionally vegetarian, and have been enjoyed by diners for decades, even centuries. In doing so, she has had to make only minor changes, if any, for these recipes to be deliciously appealing to everyone: vegan, vegetarian or otherwise.
Over 200 dishes have been selected to cover a wide variety of tastes. Here readers will find vegan-ready recipes for everything from Japanss sushi to northern Indian curries, from Vietnamese spring rolls, to red-hot tofu, Chinese-style. Soups, noodle dishes and some desserts are also included.
The recipes are simple, with detailed explanations. Also included are over 50 mouth-watering photos and a comprehensive glossary.
Vegan cooking just became a lot more interesting.
A long-time vegetarian, Hema Parekh has been teaching vegetarian cooking in Tokyo for almost twenty years. She has written two popular books on vegetarian cooking in Japanese A Touch of Spice and Indian Vegetarian Cooking and is working on a third.
Parekh has lived in Japan for 27 years.
"Synopsis" may belong to another edition of this title.
About the Author
A long-time vegetarian, HEMA PAREKH has been teaching vegetarian cooking in Tokyo for almost twenty years. She has written two popular books on vegetarian cooking in Japanese A Touch of Spice and Indian Vegetarian Cooking and is working on a third. Parekh has lived in Japan for 27 years.
"About the title" may belong to another edition of this title.